Cooking for 6 people
Ingredients
- 1 container (11 oz.)
pizza dough
- 1 tbsp.
olive oil
- cup
garlic and herb marinade
- 1 cup
zucchini, sliced
- cup
freshly sliced mushrooms
- 1
medium yellow onion, sliced
- 1
red or yellow bell pepper, stem removed, seeded and sliced
- 1 cup
shredded, cooked chicken breast
- 4 oz.
mozzarella cheese, shredded
- cup
Hidden Valley® Original Ranch® Dressing
- cup
smoked hickory barbecue sauce
-
chopped oregano to taste
1Food Prep
In a large bowl, toss the onion, zucchini, peppers and mushrooms together with the garlic and herb marinade.
On a lightly floured work surface, roll out dough into a 15-inch circle. Brush with 1 tablespoon of olive oil.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Spread the vegetables in a single layer on a cast iron skillet and roast for 25 minutes or until the vegetables have softened and edges are browned. This can be done a day in advance.
Lay the dough onto the grill, oil side down. Cover and grill over medium coals, about 3 minutes, or until dough is puffed and the underside is browned. Using tongs, turn the pizza over and quickly spread the top with the ranch dressing. Sprinkle the cheese, vegetables, and chicken over the dressing and cover.
Grill 2–3 minutes or until the cheese is melted and the underside of the pizza is browned. Use tongs to slide the pizza onto a cutting board.
Drizzle the smoked hickory barbecue sauce on top, and sprinkle with chopped oregano.
Slice and serve!
For safe meat preparation, reference the USDA website.
